Rambutan (Nephelium lappaceum) fats

• Main Author: Mirghani, Mohamed Elwathig Saeed
• Format: Book Chapter
• Language: English; English
• Published: Springer Cham 2019
• Subjects: Q Science (General)
• Online Access: http://irep.iium.edu.my/72096/1/72096_Rambutan%20%28Nephelium%20lappaceum%29%20fats.pdf; http://irep.iium.edu.my/72096/7/72096_Rambutan%20%28Nephelium%20lappaceum%29%20fats_wos.pdf; http://irep.iium.edu.my/72096/; https://link.springer.com/chapter/10.1007/978-3-030-12473-1_12
• Institution: Universiti Islam Antarabangsa Malaysia

Rambutan (Nephelium lappaceum) fruit is rich in carbohydrates, lipids, phosphorus, vitamin C, niacin, iron, calcium, copper, protein and fiber. Rambutan seed kernel fat (RSKF) can be a promising alternative edible fat that has the potential to be used in the food industry, especially to replace hydrogenated fat. The main fatty acids in RSKF are arachidic acid (38.3%) and oleic acid (37.1%). These two fatty acids covered 75.7% of the total fatty acids. RSKF exhibited several nutritional, biological and health promoting effects. This chapter reports on the chemical composition and health promoting impacts of RSKF.